Yield: 6 servings
Measure | Ingredient |
---|---|
1 pounds | Large mushrooms |
10 ounces | Package frozen spinach |
2 tablespoons | Olive oil |
1 \N | Garlic clove; peeled and |
\N \N | Chopped |
¼ cup | Parmesan cheese; grated |
1 teaspoon | Black pepper |
½ teaspoon | Salt |
Remove the stems from the mushrooms. Chop the stems finely.
Defrost the spinach and press as much moisture as possible from them.
In a skillet, saute the garlic in the olive oil. add the chopped mushrooms stems and continue cooking until the mushrooms give out some liquid. Add the spinach and heat through until no droplets of moisture appear. Remove from heat.
Mix the cheese with the mushroom-spinach mixture and mound the mixture into the upturned mushroom caps. Arrange on a baking sheet and pour a little olive oil over each. Bake in a 400 degree F. oven until the caps are cooked through and everything is piping hot.
Submitted By BARRY WEINSTEIN On 12-13-94